Velvety Mung Dhal And Spinach Soup

This is a very common Portugeuse entrée. I learned the recipe whilst I was in Portugal working on the recipe book but it was too late to include it. If I do a second edition I'll add this recipe as it has become a favourite. It is usually made with chickpeas but I use mung dahl for easier digestion.

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80g mung dhal

3 cloves garlic, peeled and finely chopped

100g onion, peeled and finely chopped

3 Tablespoons ghee

200g carrots, peeled and roughly chopped

1L water

1 teaspoon Himalayan rock salt

Pinch asafetida

300g spinach

3 Tablespoons olive oil


Grind the mung dhal to a fine powder in a coffee grinder, spice mill or high power blender. Set aside.

Saute garlic and onion in ghee until slightly onion is translucent.

Add carrots, water, asefatida, mung dhal powder and salt and bring to boil. Simmer over a medium heat stirring occasionally for 30 minutes until carrot is tender.

Meanwhile, steam the spinach until tender.

Add olive oil to soup and puree in a blender until velvety, this could take a couple of minutes.

Return to pot, add steamed spinach and serve.


Thermomix Guide

V = Varoma temperature

Time Heat Speed
Grind mung dhal in dry TM bowl and set aside 30s 9
Chop peeled garlic cloves and peeled onion in TM bowl 5s 5
Scrape down, add ghee and saute onions and garlic 5m V S
Add roughly chopped and peeled carrots to TM bowl and grate 5s 6
Add 1L water, salt, mung dhal powder and cook soup 30m V 1
Whilst soup is coming to boil wash and roughly chop spinach and place in Varoma to steam above the boiling soup.
Add olive oil and blend to a smooth consistency, starting at speed 3 and working slowly up to speed 7. 1m 7
Mix spinach through by hand right before serving.